Meal Plan

Journal

Rich in fiber, protein, and B vitamins, farro is an ancient relative of wheat, with a hearty texture and a delicious nutlike flavor. Look for it in larger supermarkets, Italian markets, and specialty-food shops. Barley or spelt make good substitutes.

Ingredients

1/2 cup(s) farro

1 spray(s) cooking spray

to coat grill or grill pan

1 pounds fish, salmon fillet

skin removed

3 teaspoon oil, olive, extra-virgin

divided

peppercorns, black

freshly ground, to taste

1/4 cup(s) parsley, fresh

finely chopped

3 medium scallion(s) (green onions)

thinly sliced

1 medium orange(s)

grated zest (use 1 tablespoon)

1 medium lemon

juiced (use 2 teaspoons)

1/4 teaspoon salt

4 leaves lettuce, red leaf

large enough to line plates

Instructions

1

Bring a medium saucepan
of water to a boil, add farro, and cook until tender, 25 to 30 minutes. Drain
(do not rinse) and transfer to a large bowl.

2

While farro is cooking,
lightly coat a grill or grill pan with cooking spray and heat to medium-high.
Brush salmon with 1 teaspoon of the oil and season lightly with pepper. Grill
salmon until it can be flaked with a fork, 4 to 5 minutes per side.

3

Transfer to a cutting
board; when cool enough to handle, flake with a fork into the bowl with farro.
Add parsley, scallions, orange zest, lemon juice, salt, and remaining 2
teaspoons oil to farro and salmon; toss well. Season with pepper to taste.

4

Divide lettuce among 4
plates, top with farro mixture, and serve warm.

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